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Galantine Of Chicken

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  Boneless chicken 5 Pound
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Allspice 1⁄4 Teaspoon
  Lean ground beef 14 Ounce
  Egg 1
  Breadcrumbs 2 Tablespoon
  Minced parsley 2 Tablespoon
  Black pepper 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Smoked tongue 3 Ounce, cut into 1 -inch-thick strips
  Boiled ham 3 Ounce, cut into 1 -inch-thick strips
  Pistachio nuts 2 Ounce
  Pine nuts 2 Ounce
  Cognac 3 Tablespoon
  Water 7 Cup (112 tbs)
  Dry white wine 3 Cup (48 tbs)
  Onion 1 Large, sliced
  Parsley sprigs 4
  Bay leaves 5
  Garlic 4 Clove (20 gm), chopped
  Carrot 1 Large, chopped
  Whole allspice 12
  Whole cloves 9
  Bouquet garni 1
  Salt To Taste

Sprinkle the chicken with the salt, pepper and allspice.
Set aside.
In a mixing bowl combine the meat, egg, bread crumbs, parsley, spices and salt.
Spread the mixture over the chicken, cover with the tongue and ham strips.
Sprinkle with the pistachio nuts, pine nuts and Cognac.
Roll the chicken carefully and sew the opening closed or skewer securely shut.
Wrap a kitchen towel or napkin around the chicken and tie at both ends and at three equal distances around the chicken so it will hold its shape during cooking.
In a very heavy roasting pan, combine the cooking liquid ingredients and bring to a boil over high heat.
Reduce heat and add the wrapped chicken.
Simmer, covered, about two hours.
Turn the galantine once or twice while cooking.
Transfer the chicken to a large plate.
Place a heavy weight on it and cool.
Remove the linen or napkin and refrigerate the chicken until serving time.
Cut in half- inch thick slices and serve cold

Recipe Summary

Side Dish

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Galantine Of Chicken Recipe